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mr viet blog
How is Coffee Aroma
Created?
Understand how coffee aroma develops from the green bean through roasting, why different coffees smell different and how to compare aroma in the cup.
What determines coffee aroma?
Coffee aroma comes from volatile compounds that reach the nose. What you smell is a combination of compounds at different concentrations, rather than one ingredient corresponding neatly to each familiar descriptor.
The green coffee, its post-harvest processing and the roast all contribute to the result. Green beans already contain volatile compounds, while roasting changes the mixture and creates many of the compounds associated with roasted coffee.
A study comparing green and roasted specialty Arabica coffees measured differences associated with origin, processing and roast level. For the coffees in that study, roast level was the strongest of those sources of variation in the roasted volatile composition.
Use descriptions such as nutty, floral or smoky to describe a sensory impression. A descriptor on its own does not identify the coffee’s origin, a specific compound or an added flavouring.
The green coffee, its post-harvest processing and the roast all contribute to the result. Green beans already contain volatile compounds, while roasting changes the mixture and creates many of the compounds associated with roasted coffee.
A study comparing green and roasted specialty Arabica coffees measured differences associated with origin, processing and roast level. For the coffees in that study, roast level was the strongest of those sources of variation in the roasted volatile composition.
Use descriptions such as nutty, floral or smoky to describe a sensory impression. A descriptor on its own does not identify the coffee’s origin, a specific compound or an added flavouring.
Why does the aroma of coffee change during roasting?
Heat changes the chemical composition of the bean. Reactions involving sugars and amino acids, including the Maillard reaction and Strecker degradation, contribute to the mixture of volatile compounds formed during roasting.
Research on single-origin coffee aroma describes several pathways involved, including Maillard reactions, caramelisation and thermal breakdown of components in the green coffee. These processes contribute together to the finished aroma.
Roast time and temperature affect which compounds form, change or disappear. Treat the roast as a complete process: record the coffee, machine, batch size and profile, then compare the finished samples. One temperature or a single colour reading cannot explain every aroma in the cup.
Research on single-origin coffee aroma describes several pathways involved, including Maillard reactions, caramelisation and thermal breakdown of components in the green coffee. These processes contribute together to the finished aroma.
Roast time and temperature affect which compounds form, change or disappear. Treat the roast as a complete process: record the coffee, machine, batch size and profile, then compare the finished samples. One temperature or a single colour reading cannot explain every aroma in the cup.
A strong smell during roasting and the aroma of a prepared cup are different observations. To decide whether a roast is suitable for a drink, evaluate the cooled coffee using a repeatable brewing method and record what you actually perceive.
Keep the sample reference and roast details with the notes. Compare aroma alongside flavour and texture, then decide which change to test on the next batch. This makes the tasting useful when discussing a product with a roaster or supplier.
Keep the sample reference and roast details with the notes. Compare aroma alongside flavour and texture, then decide which change to test on the next batch. This makes the tasting useful when discussing a product with a roaster or supplier.
Record Coffee Aroma Alongside Flavour
Describe what you smell and taste
When comparing coffee samples, record the aroma before drinking and the impressions you notice while tasting. Use concrete descriptors and keep the exact product and brewing recipe with the notes.
The World Coffee Research Sensory Lexicon provides descriptions and reference standards for coffee flavour, aroma and texture attributes. It also forms the basis of the revised Coffee Taster’s Flavor Wheel. These tools give a tasting team a shared vocabulary when discussing samples.
Make the comparison repeatable
Use the same preparation method when comparing coffees, and record the dose, water and finished beverage quantity. Note the aroma and flavour of the complete drink you intend to serve, including milk or other additions when those are part of the recipe.
The coffee taste wheel guide explains how to move from a broad descriptor group toward a more specific description. Keep those tasting observations alongside the sample reference when reviewing a later quotation.
When comparing coffee samples, record the aroma before drinking and the impressions you notice while tasting. Use concrete descriptors and keep the exact product and brewing recipe with the notes.
The World Coffee Research Sensory Lexicon provides descriptions and reference standards for coffee flavour, aroma and texture attributes. It also forms the basis of the revised Coffee Taster’s Flavor Wheel. These tools give a tasting team a shared vocabulary when discussing samples.
Make the comparison repeatable
Use the same preparation method when comparing coffees, and record the dose, water and finished beverage quantity. Note the aroma and flavour of the complete drink you intend to serve, including milk or other additions when those are part of the recipe.
The coffee taste wheel guide explains how to move from a broad descriptor group toward a more specific description. Keep those tasting observations alongside the sample reference when reviewing a later quotation.
27.08.2021